The municipality of Moura, nestled on the left bank of the Guadiana River, in Baixo Alentejo, invites a tranquil discovery of its traditions and landscape. The locality preserves a serene atmosphere, with its whitewashed houses and narrow streets that reveal centuries of history.
The history of Moura is deeply linked to its imposing castle, a sentinel of time that bears witness to the various peoples who left their mark here. It is, however, the legend of Moura Salúquia that most defines the municipality's identity, giving its name to the village itself and echoing in every corner the narrative of an impossible love and legendary courage.
Moura's surrounding landscape is characterized by extensive olive groves and cork oak forests, pillars of the local economy and culture. This deep connection to the land is manifested in the production of excellent olive oil, recognized for its quality, which is an integral part of the region's gastronomic and economic heritage.
Visiting Moura allows for an authentic experience, where the tranquility of Alentejo meets rich heritage and the stories that shaped the soul of this territory. It is an invitation to appreciate the authenticity and resilience of a people and their land.
Authentic flavors that tell the story of our land
An emblematic dish of Alentejo cuisine, Açorda is prepared with stale bread soaked, garlic, fresh cilantro, and olive oil. It is often served with poached eggs or boiled cod, reflecting the simplicity of the ingredients and the wisdom of utilizing local resources, creating a rich and comforting flavor, deeply rooted in rural culture.
A traditional and robust soup from Alentejo, prepared with dogfish pieces, cooked in an aromatic broth with cilantro, garlic, bay leaf, and olive oil. It is typically served over slices of Alentejo bread, which absorb the intense flavors of the broth, serving as a testament to regional cuisine that values ingredients from the land and the Guadiana River.
A festive and substantial dish, Ensopado de Borrego is a lamb stew slowly cooked with potatoes, toasted or fried bread, and a rich sauce based on tomato, garlic, onion, and aromatic herbs. It represents the region's strong connection to sheep farming and is an example of pot cuisine, offering intense and traditional flavors.
Migas are a traditional Alentejo side dish, made with crumbled stale bread sautéed in olive oil and garlic, sometimes with pork fat. They are usually served with fried or grilled pork, symbolizing Alentejo's subsistence cuisine, which transforms simple ingredients into dishes of great flavor and caloric value.
A conventual dessert of yellow color and creamy texture, Sericaia is made with eggs, sugar, flour, milk, and cinnamon. It is traditionally served warm or at room temperature, and in Alentejo, it is often accompanied by Elvas plums, highlighting the rich confectionery and the tradition of the region's fruit products.
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